Ingredients

1 pound dried chickpeas
½ cup dried porcini, cut in 1/2-inch pieces
1 small onion, coarsely chopped (about 1/2 cup)
2 celery stalks with leaves, coarsely chopped (about 1 cup)
2 garlic cloves, peeled
¼ cup fresh Italian parsley
2 tablespoons oregano leaves, or fresh marjoram leaves
2 tablespoons fresh rosemary needles, stripped from the branch
6 tablespoons extra-virgin olive oil
2 tablespoons Coarse sea salt, kosher salt, or to taste
½ teaspoon coarsely ground black pepper
1½ cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
2 pounds mixed fresh mushrooms, (such as porcini, or cremini), cleaned and sliced
Freshly grated Grana Padano, Parmigiano-Reggiano, for serving

Description

This Hearty Vegetarian Soup Gets Superb Flavor And Texture From The Long Cooking Chickpeas And Dried And Fresh Mushrooms. But The Secret To The Great Taste Is The Paste (pestata) Of Aromatic Vegetables And Herbs, Ground In The Food Processor. Before Addin

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